FOR EASIER AND SAFER HANDLING.
Added to must or wine, PVPP eliminates certain phenol substances responsible for browning or organoleptic deviations in certain wines.
PVPP is insoluble. It fixes the substances responsible for the browning of wines, and also fixes certain molecules that add bitterness to the taste of must or wine.
PVPP is formed from macromolecules organised in a lattice. It acts by adsorbing oxidised and oxidisable polyphenols, forming bonds between the phenolic hydroxyl group, and an amide bond of the PVPP, removing the brown colour.
- Animal free.
- Fixes the substances responsible for the browning of wines, and also fixes certain molecules that add bitterness to wines.
- Recommended as:
- A preventive for white wines that may be stored in difficult conditions or for a long time.
- A curative for wines that are oxidised or taste bitter.